Vegan omelet filled with vegetables – Connoisseurus Veg

This omelette is made of beans! That’s right, it’s totally vegan! Chickpea flour is whipped up to make the dough for this vegan omelette, but the real magic is the black salt, which gives it an amazing and surprisingly realistic egg flavor.

White wooden surface set with vegan omelette on a plate and coffee cup.

Chickpea flour is an amazing thing. It’s the only flour I know that not only works in baked goods, but also does a really good job of replicating eggs.

Not only that, but it’s really nutritious stuff, and incredibly filling. I’d say it’s very filling, because every time I eat a chickpea flour “egg” breakfast I feel the need to notice how full I am after I’m done and how full I am every hour afterwards. 11:00: “I finished that omelette two hours ago and I’m still full!” 12:00: “I’m not even ready for lunch yet!”

So if you haven’t started yet, it’s time to get cooking with some chickpea flour. This vegan omelet is a great place to start!

But there’s more to this omelette than that. The egg flavor comes from the black saltalso known as kala namak. Open a jar of the stuff and your house will smell like eggs cooking. It’s not a joke. Read more about kala namak in the ingredient notes below.

This eggless omelette is also very easy to make. It’s basically like a savory pancake, but then again, regular omelettes are like egg pancakes, right?

So grab some ingredients and start cooking. You’ll want to make this for breakfast, lunch, and dinner regularly!

Jump to:

Ingredients you will need

  • Chickpea flour. Also known as chickpea flour. Look for it in the baked goods or health food aisle of your supermarket. You can also find it in the international aisle, labeled as besan flour or gram flour, as it is often used in Indian cooking.
  • Nutritional yeast flakes. These will add a salty, cheesy flavor to your omelet. Look for them in the health food aisle.
  • cornstarch
  • To install Kala namak. Kala namak is a type of salt that has a high sulfur content, so it tastes and smells like egg. It’s totally optional, but it will definitely make a more realistic vegan omelette. Replace it with regular table salt if you don’t feel like using it. You can find kala nama in Indian markets or online.
  • turmeric This is just to give our omelette a yellow tint. Leave it out if this is not important to you. The chickpea flour will be a little yellow.
  • Copper powder Just a little bit of that will help give our omelette a little lift.
  • Cold water.
  • Vegan butter
  • Black pepper.
  • stuffed Fill your omelet with your favorite vegetables and sauces. I used sauteed mushrooms and spinach in the one shown in the photos, but almost any vegetable will do. Vegan cheese is also a great addition, and I especially love to spread mine with homemade vegan cream cheese. Ketchup, hot sauce, and salsa are great dips for this one.

Tip: This recipe is for a basic vegan omelet, but feel free to play around with the seasonings and make it your own. Try adding some spices like ground cumin, chili powder, garlic powder, onion powder, or paprika.

How is it done

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

Make sure you have the fillings prepped and ready before you start cooking the omelette.

Dry ingredients for the chickpea omelet batter in a bowl.

Whisk together the dry ingredients in a medium bowl: chickpea flour, nutritional yeast, cornstarch, kala namak (or table salt), turmeric, and baking powder.

Whisk the chickpea flour by hand in a bowl.

Add cold water to the dry ingredients and beat the dough until smooth. Let the dough rest for a few minutes while you prepare the pan.

Chickpea flour batter in a pan.

Melt some vegan butter in a pan over medium heat. Swirl it well to coat the bottom of the pan, then pour in the batter.

Cooking vegan omelette in a pan.

Cook the dough for a few minutes, until the edges feel set and you see bubbles forming in the middle. Then with care turn it around Cook for a few more minutes on the opposite side.

Tip: Use a good non-stick pan to make this omelette. It will be much easier to turn this way. A chickpea flour omelette is a bit more delicate than an egg-based omelette, so rolling it into one piece is the trickier part.

Cooking vegan omelette in a pan with mushrooms and spinach on top.

Once the vegan omelette is almost cooked, add half of the ingredients.

The vegan omelette is folded in half over the fillings in a pan.

Carefully fold the tortilla over the ingredients. Cook it for a few more minutes, you’ve got something like vegan cheese that you’d like to melt. Otherwise it’s done!

Vegan omelette stuffed with mushrooms and spinach on a plate with a cup of coffee in the background.

Sprinkle your vegan omelette with a little black pepper. It’s ready to enjoy!

Leftovers and storage

This omelet is served immediately, but leftovers can be stored in an airtight container in the refrigerator for about 3 days.

The easiest way to reheat it is in the microwave, but you can also put it back in a pan over medium heat for a few minutes.

More vegan egg recipes

Do you like this recipe? If so, please stop by and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest, or Instagram, or subscribe to my newsletter for more recipes like this!

Vegan omelette on a plate with a plate of ketchup and cherry tomatoes.

Easy vegan omelette

This omelette is made of beans! That’s right, it’s totally vegan! Chickpea flour is whipped up to make the dough for this vegan omelette, but the real magic is the black salt, which gives it an amazing and surprisingly realistic egg flavor.


For the vegan omelette

  • ¾
    chickpea flour
  • 2
    nutritional yeast flakes
  • 2
  • ¼
    kala namak,
    or use regular table salt
  • ¼
    ground turmeric
    (optional, by color)
  • ¼
    baking powder
  • ¾
    cold water
  • 1
    vegan butter
  • Black pepper,
  • Choice of fillings
    (Note 1)


  1. In a medium bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, turmeric, and baking powder.

  2. Beat in water until the dough is smooth.

  3. Let the dough rest for 10 minutes.

  4. Place a medium non-stick pan over medium heat. Add half the butter. Stir the butter as it melts to coat the bottom of the pan evenly.

  5. When the butter is lightly boiling, pour half of the batter into the pan.

  6. Cook the tortilla for about 4 minutes, until it feels set around the edges and bubbles appear in the center.

  7. Turn the tortilla carefully (Note 2). Cook for about 2 minutes on the opposite side, until browned.

  8. Place half of the toppings on top of half of the omelette. Fold the tortilla over the topping and, optionally, cook for a few more minutes to warm the topping.

  9. Transfer the tortilla to a plate and sprinkle with black pepper.

  10. Repeat the baking process using the other half of the vegan butter, the dough and the ingredients.

Recipe notes

  1. Use whatever you like! Try shredded vegan cheese, homemade cashew cream cheese, sauteed veggies like spinach, mushrooms, asparagus, onions and peppers, salsa, hot sauce, or ketchup.
  2. It’s a good idea to test the tortilla to make sure it’s ready to flip. Try to gently lift one half with a spatula before going all the way and flipping the whole.

nutritional data

Easy vegan omelette

Amount per serving (1 omelette (½ of the recipe))

calories 231
Calories from fat 76

% Daily Value*

fat 8.4 g13%

Saturated fats 2.1 g11%

sodium 382 mg16%

potassium 604 mg17%

Carbohydrates 27.5 g9%

Fiber 6.3 g25%

Sugar 3.8 g4%

protein 12.4 g25%

calcium 54 mg5%

iron 4 mg22%

* Percent Daily Values ​​are based on a 2000 calorie diet.

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